Research and practical knowledge about the rotating vacuum or press-filtration processes used in the production processes for fresh yeast and instant dry yeast including the application of salt additions to cream yeast, the washing process applied on the filters, normal production rates, cleaning procedures and infection prevention.

In particular the research and practical knowledge about the addition of emulsifiers and/or other yeast cell protective additives ,the preferred method of adding these materials, the allowed levels there-off, allowed infection levels, allowed starch and salt levels and temperatures of the filtered pro-duct with regard to the instant dry baker’s yeast production.